Slow Cooker Broccoli Cheese Soup

Ingredients

• 1/3 cup butter, sliced
• 1 1/2 cups chopped yellow onion
• 2 cloves garlic, minced
• 6 Tbsp all-purpose flour
• Salt and freshly ground black pepper
• 2 (12 oz) cans evaporated milk
• 5 cups low-sodium chicken broth
• 5 cups small diced broccoli florets
• 1/8 tsp dried thyme
• 1/2 cup heavy cream
• 12 oz sharp cheddar cheese
• 2 oz parmesan cheese, freshly and finely shredded

Melt butter in a large skillet over medium heat. Add onions and sauté until they begin to soften, about 3-4 minutes. Add garlic and flour, and season lightly with salt and pepper. Stir constantly for about 2 minutes. 

While continuing to whisk, slowly pour in evaporated milk (whisk well to smooth). Cook mixture, stirring until it begins to thicken. Then pour into a slow cooker along with chicken broth, diced broccoli and thyme. Cover with lid and cook on HIGH heat for 2 1/2 - 3 hours or low heat for 6 hours.

Turn heat to warm (or off) and stir in heavy cream. Next add in shredded cheddar cheese and parmesan cheese and stir to blend. Season with salt and pepper to taste and serve warm. 

Enjoy!

Banana Oat Energy Bites

Ingredients

• 2 ripe bananas 
• 2 cups rolled oats
• 1/4 cup almond butter (or peanut butter)
• 1/4 cup honey
• 2 Tablespoons mini chocolate chips
• 1/2 teaspoon cinnamon

Mash up the bananas in a large mixing bowl. Stir in the rolled oats, almond butter, honey, mini chocolate chips and cinnamon. 

Scoop about 2 Tablespoons of the mixture and roll into a 1-inch ball. Repeat with the rest of the mixture. 

Refrigerate for 2 hours, allowing the oats enough time to soften. 

Store the energy bites in the refrigerator.

Breakfast Burrito

Ingredients

• 1 lb. pork sausage
• 1 1/2 cups frozen cubed hash brown potatoes
• 1/4 cup diced onion
• 1/4 cup diced red or green pepper
• 4 large eggs, lightly beaten
• 12 flour tortillas (8 inch), warmed
• 1/2 cup shredded cheddar cheese
• Picante sauce and sour cream, optional

In a large skilled, cook sausage over medium heat until no longer pink; drain.

Add the potatoes, onion, and pepper; cook and stir for 6-8 minutes or until tender. Add eggs; cook and stir until set.

Spoon filling off-center on each tortilla and sprinkle with cheese. Fold sides and ends over filling and roll up. 

Serve with picante sauce and sour cream if desired.

Tip

Make these on the weekend and freeze for an easy breakfast throughout the week. 

Gnocchi with Meat Sauce

Ingredients

• 1 lb. ground beef
• 1 1/2 cups diced onion
• 2-3 cloves garlic, minced or grated
• 3 cans (8 oz. each) no salt added tomato sauce
• 1 can (14.5 oz.) no salt added diced tomatoes
• 2 teaspoons sugar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 lb. gnocchi
• Freshly grated parmesan cheese, for serving
• Shredded basil, for serving

Heat a large skillet over medium-high heat. Add the ground beef, onion and garlic and cook until the beef is cooked through, breaking up the beef as it cooks. Add in the tomato sauce, diced tomatoes, sugar, oregano, basil, salt and pepper. Bring to a boil, then reduce the heat and simmer for 15-20 minutes. 

Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook until the gnocchi rises to the surface of the water. Remove with a slotted spoon. Add the cooked gnocchi to the meat sauce and stir to combine. Serve topped with freshly grated parmesan cheese and shredded basil, if desired.

Enjoy!

Chicken Mozzarella Pasta with Sun-Dried Tomatoes

Ingredients

• 3 large garlic cloves, minced
• 3-4 oz. sun-dried tomatoes
• 1 lb. chicken breast tenders
• Salt
• Paprika
• 1 cup half and half
• 1 cup mozzarella cheese, shredded
• 8 oz. penne pasta
• 1 Tablespoon basil
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup water (or more)

In a large pan, sauté garlic and sun-dried tomatoes in 2 Tablespoons of oil for 1 minute or until garlic is fragrant. 

Remove sun-dried tomatoes from the pan, leaving the oil, and add chicken tenders, salted lightly and covered in paprika. Cook on high heat for 3-5 minutes on each side. Remove from heat. 

Cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta with cold water.

Slice sun-dried tomatoes into smaller bits and add them back to the skillet with chicken. Add half and half and cheese to the skillet. Bring to a gentle boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. 

Add cooked pasta to the skillet with the creamy sauce. Stir to combine. Add 1 Tablespoon of basil and 1/4 teaspoon red pepper flakes. Stir to combine.

Add about 1/2 cup water (slowly) because the creamy sauce will be to thick. (This will water down the chickens and cheese sauce to make it creamier. 

Season the pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for the flavors to combine. 

Enjoy!